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Pumpkin Chili - Crisp Collective
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Pumpkin Chili

Course: Soup
Keyword: chili, fall, pumpkin

Ingredients

  • 1 tbsp olive oil
  • 2 cups low sodium chicken stock
  • 1-2 lbs cooked shredded chicken rotisserie or slow cooker make it easy!
  • 1 medium onion chopped
  • 1-2 jalapenos chopped with seeds and membrane removed-skip if you don't like spice
  • 1 can green chilis
  • 1 15 oz. can white Northern beans
  • 3-4 cups kale chopped
  • 1 15 oz can pumpkin puree NOT pumpkin pie filling
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric optional
  • salt and pepper to taste

Optional toppings/sides for serving

  • cilantro chopped
  • avocado
  • cheese
  • tortilla chips or cornbread

Instructions

  • Heat oil over medium/high heat and saute chopped onions and jalapenos.
  • Add stock, pumpkin, and kale, stirring as the kale cooks down.
  • Add chicken, chilis, and beans.
  • Season with cinnamon, cumin, turmeric, salt and pepper.
  • Stir well and serve.
  • Add cilantro, avocade and cheese on top if desired. Tortilla chips or cornbread on the side!